Towards more sustainable cooking practices to increase the bioaccessibility of colourless and provitamin A carotenoids in cooked carrots.

Autor: Benítez-González AM; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. cstinco@us.es., Stinco CM; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. cstinco@us.es., Rodríguez-Pulido FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. cstinco@us.es., Vicario IM; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. cstinco@us.es., Meléndez-Martínez AJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. cstinco@us.es.

Publikováno v: Food & function [Food Funct] 2024 Aug 27; Vol. 15 (17), pp. 8835-8847. Date of Electronic Publication: 2024 Aug 27.

Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition.

Autor: da Silva Medeiros ML; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Moreira de Carvalho L; Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil., Madruga MS; Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil., Rodríguez-Pulido FJ; Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, Spain., Heredia FJ; Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, Spain., Fernandes Barbin D; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: dfbarbin@unicamp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 May; Vol. 183, pp. 114242. Date of Electronic Publication: 2024 Mar 15.

Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications.

Autor: García-Chacón JM; Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia., Rodríguez-Pulido FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., González-Miret ML; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: miret@us.es., Osorio C; Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia. Electronic address: cosorior@unal.edu.co.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jan; Vol. 176, pp. 113820. Date of Electronic Publication: 2023 Dec 05.

Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology.

Autor: Feng CH; School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Sendai 090-8507, Japan.; RIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Japan., Arai H; School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Sendai 090-8507, Japan., Rodríguez-Pulido FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Sep 10; Vol. 11 (18). Date of Electronic Publication: 2022 Sep 10.

Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds.

Autor: Rodríguez-Pulido FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Mora-Garrido AB; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., González-Miret ML; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Jan 18; Vol. 11 (3). Date of Electronic Publication: 2022 Jan 18.